I buy the 1.15oz individual packs of Justin's Almond Butter. They were on sale this week for $1. I can get 10 packs (11.5 oz) for the price of the 16oz jar, so it's a bit more expensive, but worth the convenience of not stirring.

Just squeeze the packs to mix before tearing open. They are also convenient to carry with you for a quick snack away from home on celery or apple slices.

Anonymous wrote:I buy almond and peanut butter at Trader Joe’s and they don’t have this issue. It’s great! Now there is oil on the top, and I don’t really stir very well, more like move it aside and dig down farther after making a weak attempt to stir. It’s still spreadable at the very end of the jar almost always, albeit a firmer texture. But not like a clay rock like some brands

X1000. I’ve tried all kinds of brands, but Trader Joe’s is the best. Of course you can’t let it sit for months. But it’s spreadable after minor upon opening.

How do I make pb or almond butter drizzly?

We use a hand mixer with one beater on slow. Make sure you hold on to the jar tightly. Once mixed, it goes in the fridge.

*Aldi* has the small manageable jar of almond butter that’s you can stir.

Also has a small jar of almond butter that’s very manageable to stir. For peanut butter, forget about it! I get the stuff with palm oil that you can spread.

I also store upside-down, and it doesn't take but a minute or two to stir. I bought the stirrer contraption but tossed it, because it's easier to use a knife and go up and down and wiggle for a little bit to mix. Love my natural peanut butter!

The Costco brand of organic peanut butter is one of the easiest to stir, in my experience. It also doesn’t get overly hard in the refrigerator (technically doesn’t need to be refrigerated at all, but it separates more if you keep in pantry).

I stir it for a minute with a regular knife, then replace the lid and flip upside down. Leave it st room temp for an hour, then flip again and keep in fridge.

I buy almond and peanut butter at Trader Joe’s and they don’t have this issue. It’s great! Now there is oil on the top, and I don’t really stir very well, more like move it aside and dig down farther after making a weak attempt to stir. It’s still spreadable at the very end of the jar almost always, albeit a firmer texture. But not like a clay rock like some brands

Anonymous wrote:I store the peanut butter upside down until we open them. When I flip them right side up when opening them, the oil is more evenly distributed throughout the jar and mixing the oil in is no problem.

I'll have to try this!

My trick is to open the new jar right when you finish the old jar and put some of the new stuff into the old jar so there's more room for stirring. Otherwise the oil sloshes out the top. After you've mixed most of it you can integrate back in whatever you removed more easily

My friend just pours the whole thing in the KitchenAid mixer and stirs it up in there.

I store the peanut butter upside down until we open them. When I flip them right side up when opening them, the oil is more evenly distributed throughout the jar and mixing the oil in is no problem.

I just don't buy that crap.

Eat normal peanut butter and whole almonds.

I nearly bought the stirrer PP refers to. But in the end, it's another gadget to clean, and I don't mind taking 5 minutes to mix (carefully, otherwise oil spurts out) a newly-opened jar. I love Maisie Jane's almond butter! It's nothing but almonds.

There's a contraption you can buy that attaches instead of the lid. Google peanut butter stirrer.

I get frustrated with jars of almond butter and all natural peanut butter with the layer of oil on top. How long does it take to actually stir it up? The stuff on the bottom is hard. The top is all oil. I don't want to eat the highly processed stuff, but I feel like I don't know how to eat the better stuff. Do I just spend forever stirring it? And do I have to put it in the fridge? Because that makes it even harder.

I've just never figured this out.